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Categories:
onion tomatoes fresh parsley fresh cilantro oil garlic paprika ginger salt black pepper turmeric water green olives lemon potatoes
Viewed: 25 - Published at: 5 years agoIngredients
- 1 onion, cut into strips
- 14 ounces canned diced tomatoes, drain juice
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1/3 cup oil, equal parts canola & olive oil
- 2 garlic cloves, chopped
- 1 beef bouillon cube
- 1 teaspoon paprika
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1 cup water
- 1/2 cup green olives, cracked
- 1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
- 2 -3 medium potatoes, cut into large pieces
Method
- Heat half the oil in a tagine over medium heat. Add the onions, garlic, parsley, & cilantro to the oil. Cook the onion & herbs for 5 minutes.
- Add the bouillon cube, spices, tomato, & the rest of the oil to the onion mixture & continue to cook on low heat for 10 minutes.
- Before adding the potatoes sprinkle them with paprika & pepper. Then place the water, potatoes, olives, & lemon into the tagine. Cover & cook over low heat for 1 hour.
